Wash the soup vegetables, if necessary peel and cut into cubes. Wash the chives, shake dry and finely chop.
Peel the skin from the onion and cut in half. Place the cut sides in a hot pan and brown without oil. Stud with the cloves.
Place 1.5l water, 1 tbsp salt, the pepper, bay leaf, allspice, juniper berries and soup vegetables in a deep pan and bring to the boil.
Add the meat and simmer in the hot stock just under boiling point for 21/2 hours.
Remove the meat from the liquid and keep it warm wrapped in foil. Strain the liquid through a sieve.
Season the stock with horseradish and anchovies and season to taste.
Cut the meat into slices and drizzle with the sauce. Garnish with chives. Serve with fried potatoes.